- 1 1⁄2 cup (186 g) bread crumbs
- 3⁄4 cup (183 g) 12% cream
- 1 1⁄2 cup (186 g) bread crumbs
- 3⁄4 cup (183 g) 12% cream
Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
- 1⁄3 cup, 2 tsp olive oil
- 3 red onion, finely chopped
- 1⁄3 cup, 2 tsp olive oil
- 3 red onion, finely chopped
Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.
- 900 g lean ground beef
- 900 g ground pork
- 1⁄3 cup, 2 tsp (75 g) white granulated sugar
- 3 (153 g) large eggs
- 1 Tbsp (18 g) salt
- 1 1⁄2 tsp black pepper
- 900 g lean ground beef
- 900 g ground pork
- 1⁄3 cup, 2 tsp (75 g) white granulated sugar
- 3 (153 g) large eggs
- 1 Tbsp (18 g) salt
- 1 1⁄2 tsp black pepper
In a large bowl, combine the ground beef, ground pork, onion, sugar and egg, salt, and pepper and mix well with your hands.
Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
- 1⁄2 cup, 1 Tbsp (128 g) unsalted butter
- 1⁄2 cup, 1 Tbsp (128 g) unsalted butter
Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.
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